How to Make It

In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms are lightly browned, 8 to 10 minutes. Add sherry and broth; cook, stirring, until soup boils. Cover and simmer to blend flavors, 2 to 3 minutes. Season with salt and pepper.

Step 3

Divide soup among 4 serving bowls and top each with a few fresh thyme sprigs or parsley leaves.

Ratings & Reviews

falvey's Review

intraining12's Review

I was hoping this would be delicious....it was not. I used dried porcini, cremini, and shiitake mushrooms. I am not sure if it was the porcini mushroom flavor or not but something was too strong. I also didn't like the strong sherry flavor. For reference I usually love anything flavored with mushrooms and sherry...but this was not a keeper.